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Amazing Cod & Potatoes in Rosemary Cream Sauce

Tender, flaky cod and golden potatoes baked in a luxurious, aromatic rosemary and garlic cream sauce. An elegant, one-pan meal that's surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 580

Ingredients
  

For the Potatoes and Sauce
  • 1.5 pounds Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp Dijon mustard
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste
  • 0.5 cup chicken or vegetable broth
For the Cod
  • 4 6-ounce cod fillets about 1 inch thick
  • 1 tbsp olive oil
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lemon juiced
  • Fresh rosemary sprigs for garnish

Equipment

  • Large Oven-Safe Skillet
  • Cutting board
  • Chef’s knife
  • Measuring Cups/Spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add cubed potatoes and sauté for 8-10 minutes until golden at the edges.
  3. Reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Pour in broth to deglaze the pan, scraping up browned bits.
  4. Stir in heavy cream, chopped rosemary, Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a gentle simmer.
  5. Pat cod fillets dry. Mix 1 tbsp olive oil, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Brush mixture onto both sides of the cod.
  6. Nestle the seasoned cod into the skillet with the potatoes and sauce. Spoon some sauce over the top.
  7. Transfer the skillet to the preheated oven and bake for 15-18 minutes, until cod is flaky and potatoes are tender.
  8. Remove from oven, drizzle with fresh lemon juice, garnish with rosemary, and serve immediately.

Notes

For a lighter sauce, you can substitute half-and-half for the heavy cream. Be sure to use an oven-safe skillet handle. Always pat fish dry before seasoning for best results.